This is the best way I can describe the experience I had when I first tasted this salad. I had ordered takeout from My Thai, one of my favorite places back in the day, and when I bit into this salad, I was shocked. My taste buds had never EVER encountered this intriguing bliss before. Fruit mixed with onion and herbs….what?! It’s not something we do much of in America…at least not where I grew up.
After experiencing this salad, I started to look online for a similar recipe, but for some reason, couldn’t find one. I knew what ingredients were in it, so I just fumbled around the kitchen until I came up with this recipe. It’s not really salad, but it’s not really desert. I am not really sure what to call it, but the bottom line is…..it’s fantastic. 🙂
Gluten Free Thai Mango Salad Recipe
Cost per serving 1.50
2 mangos-green (soft but not over ripe)
3 Tbsp palm sugar (from Asian market) (substitute brown sugar if necessary)
4 Tbsp water
¼ red onion
20 mint leaves
2 Tbsp chopped cilantro
2-3 Tbsp salted peanuts-chopped
Start by creating a simple syrup. Add 3 Tbsp palm sugar and 4 Tbsp water to saucepan and bring to boil. Simmer for 5-10 minutes, then remove from heat.
Julienne your mango and onion, then dice your mint and cilantro. Add mango, onion, mint and cilantro to bowl. Pour in 2 Tbsp of your syrup as well as the juice of 2 limes. Add in the chopped peanuts and mix well. Adjust to taste by adding more lime/syrup.
Hope you enjoy!